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PEELING OF YAMS FOR PROCESSING
Author(s) -
ONAYEMI O.,
OJO A.,
ADETUNJI V. O.
Publication year - 1985
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1985.tb00717.x
Subject(s) - dioscorea rotundata , dioscorea , materials science , adaptability , chemistry , horticulture , food science , composite material , biology , medicine , alternative medicine , pathology , ecology
White yam (Dioscorea rotundata) lye or flame peeled were evaluated for quality characteristics and peeling loss in comparison to hand peeling. Lye concentration (15–20% at 98°C with a dipping time 3–5 min) effectively removed the histological peel as the flame method, (flame temperature was 857°C and exposure time was 9 min) with a peeling loss of 4% which was significantly lower than for hand peeling. Fresh yams were more readily peeled by these methods than stored yams. The yams peeled by lye or flame when cooked were quite acceptable as hand peeled yams. The adaptability of these methods for industrial scale up are examined.